I can’t believe It’s been almost 3 years since I made this recipe last and about 5 years ago that I first attempted it on my channel. Seems just like yesterday!! With a little help from the team over at Google, I thought it would be fun to revisit the recipe and try a new glaze twist with it since I’ve been obsessing on “mirror glazing” the two just naturally came together.
Add 4 whole eggs to a mixing bowl along with…
…3/4 cup of sugar…
…a pinch of salt…
…and 1 tbsp of vanilla paste.
To kick it up a notch add 2 tbsp of dark rum—optional. Mix well.
Transfer to a doubler boiler.
Continue mixing until the egg mixture has reached 170ºF.
Once the desired temperature has been reached, transfer the egg mixture to a stand alone mixer and mix on high for about 10 minutes, or until the it triples in volume.
Then add 3/4 cup of browned butter a splash at a time, while the mixer is running.
Next add in 1/4 cup of milk.
Mix for one minute, or until everything is incorporated and remove from mixer.
Sift in 1/2 cup of cake flour.
Fold in until well combined.
Trim a sheet of wax paper to fit a small springform cake pan and coat with butter.
Ladle in the first round of batter.
Transfer to a broiler and cook until the batter is a medium golden brown.
Ladle in another round of batter and…
…repeat the process until you reach the top of the springform pan.
Once the cake is finished baking let it cool before carefully removing it from the springform.
Remove the wax paper and trim the top of the cake so that it is perfectly flat.
Using a ring cutter, punch out the center of the cake to allow for a better cake to glaze ratio.
In a small pan on low heat add 1/4 cup of water, 1/4 cup of sugar, 1/4 cup of corn syrup (glucose), and 1/2 cup of sweetened condensed milk.
Bring to a simmer. While that comes up to temperature, add 2 ounces of gelatin to 2 tbsp of water and mix.
Allow to set up for 5 minutes.
Chop up 3/4 cup of dark chocolate and add it to a medium bowl.
Pour the simmering mixture over the chocolate and fold.
Add in the solidified gelatin and continue mixing until well combined.
For a super smooth glaze, strain the chocolate one time. Allow the chocolate to cool to 90ºF and it’s ready to glaze.
Transfer the cake to a baking rack placed over a baking sheet to catch the pour over.
Begin slowly pouring the chocolate glaze over the top of the cake, allowing it to drape down the walls of the tree cake.
Once all of the cake is evenly and thoroughly coated, allow to cool slightly before serving.
All that’s left to do is ENJOY!
[amd-zlrecipe-recipe:137]
| Top Left: Kitchen Aid Mixer | Top Middle: Glass Bowl Set | Top Right: Baking Rack |
| Bottom Left: All-Clad Sauce Pan | Bottom Middle: Springform Pan | Bottom Right: Boos Walnut Cutting Board |
